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Tag Archives: Refrigerator Pickles

Yep, more pickles. This recipe is perfect for those of you with a glut of banana peppers, whether you grew them yourself or you have a generous friend or farmer.

I like pickled banana peppers on lots of things. Like pizza, for instance. Sandwiches. On top of green salads. Inside mayo-based salads. With a fork. I imagine that you can come up with some creative uses for these guys.

Slice banana peppers into thin rings. Remove seeds and ribs, if desired. Even though banana peppers are not very hot, I still highly recommend wearing gloves for this step. Not based on experience or anything…

Fill mason jar to the top with pepper rings and add garlic cloves and peppers to the jar. I used serrano peppers because that’s what we had that day, but choose your pepper according to how hot you like your pickled peppers. Or leave them out altogether.

In a saucepan, heat the vinegar, water, salt, and sugar and stir until dissolved. Bring it to a boil and pour into the jar over the peppers. Let cool a bit, tighten lid on the jar, and let cool completely. Once the jar is room temperature, put in the refrigerator. Hold yourself back for at least 24 hours before eating.

Refrigerator pickles stay good for up to 3 months, but I doubt they make it that long.

Let’s say you have way more than a pound of peppers. If you’d like to can them so that they’re shelf stable, follow my Simple Canning Instructions and process the jars of banana peppers in boiling water for 10 minutes. Pickles processed properly will last in a cool dark place for up to a year. If they look funny, toss them. Botulism ain’t no joke.

What’s your favorite way to use pickled banana peppers? I’m always up for a new way of incorporating pickles into my every day meals.

When Wheat is out of town or unavailable for supper, I revert to single-girl eating. I usually end up making sushi bowls. I don’t even necessarily have to have to seared tuna. Really, sushi rice, veggies, some yum yum sauce, and lots of sriracha is the perfect meal in a bowl for a gal like me.

The past few times I’ve made them though, their deliciousness has been increased by a factor of approximately 1,000 due to the addition of pickled red onions. Plus, it makes them way prettier.

So while this isn’t a recipe for whole meal, or even a whole entree, these pickled onions are oh so good on oh so many things that I highly recommend you go ahead and make them and pop them in the fridge.

You can start by slicing up red onions. Attempt to slice them into paper thin half moons. This process is made easier with a super sharp Heartwood Forge knife. :)

This recipe is for one red onion, but I scaled it up to three red onions and a Hugh Jass pickle jar. Because I’m telling you, I officially now eat them on anything. Most recently, thrown on top of a homemade pizza after I pulled it from the oven. Try them on hot dogs, too. And salads. And have I mentioned sushi bowls?

Slice the onion into paper thin half-moons and pack them tightly into a glass jar. Mix vinegar, salt, and sugar together in a small sauce pan and bring to a boil. Carefully pour the hot vinegar mixture over the onions. Allow to cool to room temperature and place in the refrigerator.

Will keep for 2 to 3 weeks.

I suppose you could go to all the trouble of canning these, but what’s the point? You’ll eat them in no time flat, and red onions are pretty much available all year round, and they take approximately 10 minutes to make. Have I convinced you to make them yet?

Not only are they Heaven-on-Earth for a pickle-lovin’ gal like myself, but they are also a lovely and colorful addition to whatever you choose to add them to, and take on more and more color the longer they sit.

I’m pretty sure the list of food items that these quick pickled red onions would enhance is endless, but here is a more comprehensive list off the top of my head: on sandwiches, hot dogs, pizza, sushi, sushi bowls, salads, chicken salad, ice cream? Ice cream. With fried chicken, in pasta salad, in potato salad, tangy shrimp salad, macaroni salad, chopped as a relish, on oysters, in salsa, on burgers, on tacos, with a fork… Anything I missed?

Basically, you shouldn’t even be reading anymore. You should be at the market deciding whether you need 3 onions or twenty, or frantically slicing the onions you already have in your kitchen.